Lemon Light Savory Scones #RSC |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ready, Set, Cook! Hidden Valley Contest Entry These low fat savory scones feature lemon, Parmesan cheese, chives and seasonings that pair nicely with soup, chili or a salad. My love of citrus in savory cooking inspired this recipe Ingredients:
1 teaspoon lemon zest |
2 teaspoons boiling water |
1/2 cup all-purpose flour |
1/3 cup cake flour |
1 tablespoon hidden valley original ranch seasoning mix |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon ground black pepper |
2 tablespoons butter |
1/4 cup greek plain yogurt |
1 egg, beaten |
2 tablespoons grated parmesan cheese |
2 teaspoons snipped chives |
Directions:
1. Soak the zest in the water in a small bowl for 10 minutes. In a larger bowl mix the flours, seasoning mix, baking powder, baking soda and pepper. Cut in the butter till the mixture is crumbly, then stir in the yogurt, egg, cheese, chives and the zest with water. Mix well. On a floured surface roll out the dough to 1/2 inch thickness. Cut into rounds with a 2 1/2 inch cutter. Place on a baking sheet sprayed with no-stick vegetable spray. Bake at 425 degrees 10 minutes or till lightly brown. Best served warm. Recipe easily doubles or triples.
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